This bacon Swiss quiche is a decadent breakfast and brunch recipe that will have everyone thinking you are a master in the kitchen! But with its shortcut ingredient and a handful of basic ingredients, this quiche is easy enough to put together for any morning occasion despite it being special enough for any holiday.
I’ll take any shortcut I can get when it comes to feeding my family in the morning.
I’m not proud of it but I do what I need to do you know?
And in this case what I need to do is use a frozen premade pie crust to nestle a rich mixture of bacon, cheese, and eggs in.
No one needs to know you used a shortcut to make this effortless bacon Swiss quiche, and it’s so delicious no one would believe you even if you told them!
To make this you’ll need:
- Pie crust– 9 inch deep dish frozen pie crust
- Bacon– A whole pound cooked crispy and crumbled.
- Cheese– Both shredded Swiss and shredded Gruyere.
- Onion– Minced yellow onion
- Heavy cream– If you must, substitute this with half and half but don’t use anything with less fat than that. You need the fat for maximum creaminess and richness.
- Seasoning– Salt, pepper, and red pepper flakes
How to Make
This bacon and Swiss quiche is unbelievably easy!
To do it, spread the cooked bacon out in an even layer in the bottom of the pie crust.
Then spread out the cheeses and chopped onion on top of the bacon.
Set the partially filled crust aside while you make the custard.
Crack the eggs into a mixing bowl and whisk them until the yolks are broken and they are smooth.
Then whisk in the whipping cream and seasoning.
Pour the egg mixture evenly out over the partially filled pie crust.
Bake the quiche at 400 degrees for 15 minutes.
After 15 minutes, turn the heat down to 325 and let it cook for another 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Carefully remove the hot quiche from the oven.
Let it rest for about 10 minutes.
Slice, serve, and enjoy!
Store leftovers in an an airtight container in the fridge for up to 4 days.
Reheat in the oven or microwave until warmed through.
Can I freeze quiche?
This bacon Swiss quiche is very freezer friendly!
To do it, let the quiche cool completely after baking.
Once it is cool wrap it tightlyin a double layer of plastic wrap and either place it in a large freezer safe zip locking bag or cover it with foil.
Freeze for up to 3 months.
When you are ready to enjoy it, unwrap the quiche, making sure to remove all the plastic wrap and bake it from frozen at 350 degrees F until hot in the center.
What to Serve with Quiche
Quiche is so versatile and works for breakfast, brunch, lunch or even dinner!
For breakfast, I recommend serving it with a medley of fresh fruit.
Making it for a meal later in the day?
Serve it with a nice green salad on the side.
Tips and Tricks
- Want to make your morning easier? Cook the bacon the night before and set it in an airtight container in the fridge so it’s ready to go. You can also chop the onion the night before and leave it in a container in the fridge until you are ready to use it.
- If you can’t find Gruyere you can use all Swiss cheese.
- Do not substitute the heavy cream with anything less fatty than half and half. The quiche won’t be as luscious and if you are planning to freeze it it won’t freeze as well.
Other Quiche Recipes
Bacon Swiss quiche is a delicious take on the classic breakfast and brunch dish.
Make it and enjoy!
Looking for other quiche recipes?
If you’ve tried this BACON SWISS QUICHE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Bacon Swiss Quiche
- 1 9 inch deep dish frozen pie crust
- 4 large eggs
- 1 lb bacon cooked crisp & crumbled
- 1 cup shredded Swiss cheese
- 1/4 cup shredded Gruyere cheese
- 1/3 cup minced yellow onion
- 2 cups heavy whipping cream
- salt & pepper to taste
- pinch red pepper flakes
- Spread the bacon out in an even layer in the bottom of the pie crust, followed by the cheeses and onion.1 9 inch deep dish frozen pie crust, 1 lb bacon, 1 cup shredded Swiss cheese, 1/4 cup shredded Gruyere cheese, 1/3 cup minced yellow onion
- Crack the eggs into a mixing bowl, then whisk together until smooth. Add the remaining ingredients to the bowl, stirring until evenly combined.4 large eggs, 2 cups heavy whipping cream, salt & pepper, pinch red pepper flakes
- Pour the egg mixture evenly out over the ingredients in the pie crust to fill.
- Bake at 400° for 15 minutes, then reduce the heat to 325° and cook another 35-40 minutes- or until a toothpick inserted in the center comes out clean.
- Carefully remove the hot quiche from the oven and let it rest for 5-10 minutes before slicing and serving.
- Want to make your morning easier? Cook the bacon the night before and set it in an airtight container in the fridge so it's ready to go. You can also chop the onion the night before and leave it in a container in the fridge until you are ready to use it.
- If you can't find Gruyere you can use all Swiss cheese.
- Do not substitute the heavy cream with anything less fatty than half and half. The quiche won't be as luscious and if you are planning to freeze it it won't freeze as well.